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Double Crust Chicken Pot Pie

Double Crust Chicken Pot Pie

  • Author: Christopher
  • Total Time: 1 hour 15 minutes
  • Yield: 8 servings 1x
  • Diet: Dairy-Free

Description

Enjoy a comforting Double Crust Chicken Pot Pie featuring tender chicken, a vibrant mix of fresh vegetables, and a flaky plant-based crust. This hearty dish combines natural flavors and wholesome ingredients for a cozy, homestyle meal perfect for family dinners or meal prepping, filling your kitchen with irresistible aromas.

Ingredients

Scale

Filling

  • 2 cups cooked chicken, diced
  • 1 cup carrots, diced
  • 1 cup peas
  • 1 cup celery, diced
  • 1/2 cup smoked turkey bacon, chopped
  • 1/4 cup all-purpose flour
  • 2 cups chicken broth
  • 1 cup plant-based milk
  • 1 tablespoon vegetarian Worcestershire sauce (natural)
  • 1 teaspoon fresh thyme, chopped
  • 1/2 teaspoon black pepper
  • 1 tablespoon natural gelling agent

Crust

  • 2 1/2 cups all-purpose flour
  • 3/4 cup chilled plant-based butter
  • 1/4 cup cold water (adjust as needed)

Instructions

  1. Prepare the Filling: Sauté chopped smoked turkey bacon in a pan until crisp, then set aside. In the same pan, cook diced carrots, celery, and peas until tender. Stir in cooked chicken and sprinkle with flour; cook briefly to remove raw taste. Gradually add chicken broth and plant-based milk, stirring constantly to create a smooth, creamy sauce. Mix in vegetarian Worcestershire sauce (natural), fresh thyme, and black pepper. Finally, sprinkle in natural gelling agent and stir to thicken evenly. Remove from heat and allow the filling to cool.
  2. Make the Flaky Crust: In a large bowl, combine all-purpose flour with chilled plant-based butter. Cut the butter into the flour until the mixture resembles coarse crumbs. Slowly add cold water, mixing gently to form a soft dough. Divide the dough into two equal portions and roll each out on a floured surface to an even thickness, making sure it will cover the pie dish comfortably.
  3. Assemble the Pie: Place one rolled dough round into the bottom of a greased pie dish, trimming any excess edges. Pour the cooled filling over the crust evenly. Position the second rolled dough round over the filling, fold edges inward, and press to seal tightly. Cut small slits in the top crust to allow steam to escape during baking.
  4. Bake to Perfection: Lightly brush the top crust with plant-based milk to promote browning. Bake in a preheated oven at 375°F (190°C) for about 45 minutes or until the crust is golden and the filling bubbles through the vents. Remove from oven and let the pie rest briefly before serving to allow the filling to set.

Notes

  • Keep plant-based butter and water chilled to ensure the flakiest crust.
  • Handle the dough gently to prevent overmixing and maintain a tender texture.
  • Crisp smoked turkey bacon first to build smoky depth in the filling.
  • Allow filling to cool before adding to crust to avoid sogginess.
  • Use fresh thyme or rosemary for optimal herbal aroma.
  • Prep Time: 30 minutes
  • Cook Time: 45 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice (1/8 of pie)
  • Calories: 350 kcal
  • Sugar: 4 g
  • Sodium: 600 mg
  • Fat: 15 g
  • Saturated Fat: 3 g
  • Unsaturated Fat: 10 g
  • Trans Fat: 0 g
  • Carbohydrates: 35 g
  • Fiber: 4 g
  • Protein: 20 g
  • Cholesterol: 40 mg

Keywords: chicken pot pie, double crust, plant-based crust, comfort food, savory pie, dairy-free pot pie, vegetarian Worcestershire sauce

Find it online: https://easyrecipeplanet.com/double-crust-chicken-pot-pie/